Recipe By Soup Loving Nicole
Published Mar 14th
Vegan Lentil-Stuffed Peppers
Prep 15m Cook 35m Additional - Ready In 50m
Servings 2 stuffed peppers Calories 250.6

Lentils, mushrooms, and spinach nestle inside a bell pepper for a complete meal. Feel free to use the bell pepper color of your choice. If your peppers are on the smaller side and you have leftover filling, it is also great in wraps.

Recipe Ingredients

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup vegetable broth
  • ½ cup chopped mushrooms
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup cooked brown lentils
  • 1 cup torn baby spinach
  • 2 red bell peppers, tops removed, seeded

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
  3. 3 Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
  4. 4 Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

Nutrition Facts

  • Calories 250.6
  • Carbohydrate 35 g
  • Fat 7.9 g
  • Fiber 12.1 g
  • Protein 12.1 g
  • Saturated Fat 1.1 g
  • Sodium 718.3 mg
  • Sugar 9.5 g


  1. This was delicious. I couldn’t find any organic peppers so I bought organic zucchini thinking I would stuff that instead but they were too skinny so I ended up cutting them and adding them to the dish and making it a casserole instead. I added a can of stewed tomatoes also.